SC - seige warfare

[marilyn traber]

I have no idea, since I rarely make mulled wine.  When I do make it I
use a mortar and pestle to grind up the spices then tie them up in a
small piece of cloth.  That way the aromas are extracted quicker
although not at a lower temperature, but my guess is that they'll be
extracted at around 50 C and up.  The boiling/simmering time are approx.
25-30 mins at about 75-80 C.  After I take it off the heat I remove the
bag and throw in a few whole spices that are removed after cooling, if
i'm not going to drink it directly.

As for the alcohol content, I tend to use a stronger wine, at 16-18
vol%.  In a 2 l batch that gives 32-36 cl of pure alcohol to boil away
(if you are to boil it all away).  As an experiment, take a look at how
much vapour arises from the pot the next time you make mulled wine, then
take another pot and fill it with 35 cls of water and measure the time
taken to boil it all away at the same vapour rate as the mulled wine,
that will give you a very rough estimate of how long it'll take for the
alcohol to boil away.

Brokk.

> Brokk included in his message:
> 
> > Sure some alcohol will boil off when you heat something like
> >mulled wine
> > since alcohol boils at 78 C, but i think it'll take quite some
> >time to boil it all away.
> > In a stew that boil for an hour and a half, sure, (almost)
> >everything will boil away,
> > but not in mulled wine.
> 
> How long do others boil their mulled wine for? Mine's generally
> simmering
> for at least an hour, and sometimes up to an hour and a half. That way
> the
> whole spices I throw in have longer to impart their flavour.
> 
> Glenda.
> 
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